Regions - Spain & Portugal
Spain
Spain is perhaps the original New World wine maker - soft, ripe, oaky reds that are easy to drink yet show balance and complexity.
Rioja is Spain's most prestigious wine and was the first to receive official DOC status, the highest of Spain's classifications. Tempranillo is the dominant variety and provides bouquet, acidity and the ability to age, followed by Garnacha Tinta for body and alcohol.
It is matured in oak for longer than the majority of other wines and
often Bodegas will keep a wine back for a decade or more. With time to
age any harsh astringent tannins will mellow and ensure that the wines
are supple, mature and ready for drinking. American oak is the most
favoured type of wood and gives Rioja its distinctive fragrant vanilla
aroma and flavour. Wines labelled Crianza and Reserva must by law spend
a minimum of one year in cask and the Gran Reservas, at the top of the
ladder in age and quality must undergo at least 2 years oak maturation.
Recent vintages to watch out for in Rioja are 2001 and 2002, officially classified as 'very good' and 1995 and 1994, two of only twelve vintages from the twentieth century rated as 'excellent'. For older vintages 1990, 1989 and 1988 will never let you down.
Spain has however, a lot more to offer than its top wine Rioja. Hot on its heels are the wines of Navarra, a region just north of Rioja. Here Tempranillo is also the main grape, however, other European varieties such as Cabernet and Merlot are used to great effect. Of the great Navarra producers Ochoa remain one of the best - great winemaking that combines modern technology with tradition. Ochoa Tempranillo is packed with vibrant fruit and a touch of delicate oak.
From the Penedés region in the north-west Spain produces its own sparkling wines known as Cava. Made from local varieties Parallada, Macabeo and Xarello and using the Méthode Traditionelle Cava is the world's second largest "bottle fermented" wine appellation. Cava, Conde de Caralt Blanc de Blancs represents exceptional value and is a great alternative to Champagne.
Portugal
Portugal remains most famous for Port, arguably the finest fortified wine in the world. This great wine from the Douro Valley, comes in a range of styles that can confuse the enthusiastic wine drinker. Basically, it is made by adding grape spirit before the wine has finished fermenting, so it remains sweet and fruity. There are so many different styles of Port, choosing them can be complicated so to guide you through the various styles we list them below.
White Port - Made from white grapes and styles range from dry to sweet. Drier styles make an excellent chilled aperitif. The Portuguese drink it with a twist of lemon and tonic.
Ruby - A blend of young, spicy Ports, bottled after three years' wood ageing. It tends to be dark ruby in colour and have a full, fruity flavour.
Vintage Character - A blend of ports all around 4 years old. The wine must be of good quality and have some characteristics of a Vintage Port. These wines show some depth and complexity. Essentially a premium Ruby.
Tawny - A blend of ports from several harvests that have been aged for a long period in wood. This ageing produces the characteristic tawny colour and complex spicy flavours. Some tawnies provide an indication of their age on the label i.e. 10, 20, 30 or even 40 years old and refers to the average age of the ports in the blend of ruby and white ports.
Colheita - A single vintage tawny port, aged in wood for at least 7 years. The label must state the year of harvest and the bottling date. Often very good value.
LBV - Late Bottled Vintage. From a good single year bottled after spending 5-6 years in wood (hence the name). It tends to be more approachable than Vintage Port, can continue to mature in the bottle and throw sediment. If so, decant.
Crusted Port - A blend of high quality wines from several years and bottled without filtration so the port throws a sediment or 'crust'. Decant.
Single Quinta - From a singe harvest and a single property. Bottled after 2 - 3 years in wood, the wine matures further in bottle and throws a 'crust'. Decant.
Vintage Port - Wine from an exceptionally good year may be declared as 'vintage'. Not all years are declared vintage. Also not all port houses will declare the same year as vintage. It is aged for 2-3 years in wood and then it continues to mature in the bottle. This can take several decades. With maturation it throws a crust and so should be decanted before serving. Recent vintages include 2003, 2000, 1997, 1994, 1992, 1991, 1985, 1983, 1982, 1980 and 1977.
